Grilled Lamb Chops With Cranberry Sauce and Chutney
April 30, 2012
Frenched Rack of Lamb with Roasted Tomatoes, Wilted Spinach, & Portobello Mushroom
March 9, 2014
L. B. & E. Sandwich
June 12, 2013
Throughout my time at A&M, home cooked breakfast foods were some of my favorite go-to meals. Few things are better than a quick and satisfying breakfast sandwich.
Servings: 1 sandwich
1 strip All-Natural Sterling Lamb Bacon 1 egg, whipped with a light splash of milk (about 1 tbs) & salt, pepper to taste *This can also be done in the form of a fried egg. I'm not a fan of solid, or even runny yolks for that matter. I know, I know; weird. But you get the point. 2 slices of whole grain bread (toasted) 1 tbs raspberry preserves (or any other berry preserves)
Cook the bacon in a skillet over medium-high heat until the bacon is slightly browned on both sides. Set the bacon aside. Use a paper towel to remove excess grease from the skillet. Cook the egg to meet your taste preferences.
Once the egg is cooked, assemble your breakfast sandwich and spread the preserves onto the toast. It may not be pretty, but it's delicious and quick.
Serving Suggestions: Serve with of hashbrowns and fresh fruit.